Dr. Teeth
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Posts posted by Dr. Teeth
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Kenji Lopez-Alt and Serious Eats are the only reviewers who seem to like the made in pans. I consider Kenji and Serious Eats to have the integrity of a TV infomercial at 2 AM. With a negative review from CI, I personally would stay away.
I have the All Clad 4 quart saucepan in MC. mine is probably 25 years old. I bought it/ asked for it as a Christmas present because it fit their steamer and double boiler insert. I was cooking for 2 at the time and used it as a pasta pot for short shapes as well. It saw a lot of use.
For those things it’s fine, although the handles get more annoying with a pot that’s full of water and thus heavier. As a saucepan, hard pass. All Clad does frying pans fairly well. Saucepans not so much. Base is too thin, gets hot spots. I have a number of much less expensive (and more expensive) saucepans that blow all clad out of the water.
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So as I understand the science of brining, first you make a hypertonic saline solution. Gradually diffusion through a semi permeable membrane increases the saline concentration inside the cell, and then water follows pulled in by on oncotic pressure.
The net result is increased water inside the cells of the meat. Water expands when it freezes. This can result in cells bursting which is what sometimes causes frozen meat to be mushy. More water = more bursting = more mushy. Theoretically.
Haven’t done it so I don’t know what the real word results are. I’ve eaten a bunch of pre-brined frozen meat things which were fine, I guess but there may be some tricks I’m not following.
long winded way to say I’m not sure, but trying on a small cut first is probably a good idea.
I’d be interested in the results I buy and cut up Costco pork lions a couple times a year.
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So comments from 10,000 feet. Before I start let me say this is the kind of advice I hate to be given.
First some background. Mrs Dr Teeth is very sensitive to clutter. Dr Teeth himself floats between not noticing clutter and being clutter.
The problem you have is that your kitchen has too much clutter. Your solution is buying a large, heavy, greasy iron griddle.
This is analogous to saying “My life is too complicated, I should really have children.”
I would suggest you may wish to check your calculations again. Perhaps getting rid of enough minimally used items that the electric griddle could have a happy home in your kitchen would be a better solution.
I would now like to apologize for my hypocrisy and unwanted advice.
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I have an electric griddle which I store in the basement, much as you store yours in the attic. I have a baking steel which lives in the kitchen. It is heavy, it is greasy, it stays hot for a long time after use, it is a pain to move.
I use the electric, which requires a trip to the basement 5-6 times as often as the steel. And not because I think it does a better job. YMMV.
having seen pictures of weinoo’s steel. He got the half one, as opposed to mine, that may be a better way to go.
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We had wings, btw. They are a once a year or so treat in our house. My 10 year old went full out Joey Chestnut on them. I think he ate 20-25 wings. I watched with an odd mixture of pride and revulsion.
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23 hours ago, Shelby said:
For the main we had Philly cheese steak sandwiches. I've always wanted to try authentic ones--you guys on the East coast can tell me if these hit the mark or no. Got them from Pat's. The King of Steaks in located in Philly.
Comes with 4 huge sandwiches. And a good amount of Cheese Whiz. We loved them.
13 hours ago, gfweb said:@ShelbyTo be authentic, the wiz goes on the roll and the meat and onions on top.
In Philly its hip to dis Pat's and Geno's. I think they are fine. There are better but not by much.
Tony Luke's and Dalessandro's are a half step higher.
Does Goldbelly offer roast pork with broccoli rabe and sharp provolone?
Holly Eats, the website of the late egullet legend Holly Moore is still, I feel the best source for all information cheesesteak. He puts a number of places above Pats and Gino’s. Steve’s, in his opinion and mine makes the best. I would say I think Pat’s is the best choice for a first steak. It’s a cheesesteak in its original, if not most highly evolved form.
Goldbelly ships John’s Roast Pork. I love DiNics. I own 2 shirts from DiNics. On my last trip to Philly my best friend and I ate at DiNics and John’s back to back. John’s was better.
I am team Rotus on the football. And I was rooting for the Bengals
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On 1/24/2022 at 8:09 AM, rotuts said:
wish they had the Pecan.
Mrs Dr Teeth was at TJ’s earlier and returned with a load of pecan Kringle.-
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17 hours ago, Smithy said:
I didn't know Trader Joe's carried them. I've always gotten them from Lehman's Danish Bakery, who claims to have been the first in Racine to provide them. Gosh, it's been years since I bought one! Maybe I should change that. Does Trader Joe's usually carry them?
Trader Joe’s carries O&H Danish Bakery brand. I’d be interested if you’ve had both and think Lehman’s is better.They have them in sporadically. It seems others have more knowledge about when. They were the hot item this holiday season as they were only putting out 12 a day and they would sell out within the first 30 minutes around here
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On 1/17/2022 at 11:16 PM, JoNorvelleWalker said:
I am bent out of shape with a response from Hormel regarding rancid Planters Peanuts. As anyone who knows me knows I purchase a lot of Planters Peanuts. The jar I recently opened was horribly rancid.
The Hormel customer service rep explained the peanuts were rancid because they were past the date code (by less than a month, I might add). I opened another jar and they were fine.
I expected at the very least Hormel would have offered me a replacement jar of peanuts. I am not planning to boycott Hormel, as I like their products too much. But I will voice my dissatisfaction with Hormel customer service till the end of the internet. Or of time. Whichever comes first.
I used to run a company. That is not how one treats customers.
Sorry. I can only say that when the peanuts half of “peanuts and a mai tai,” is disappointing, sometimes the solution is another mai tai.Teamwork makes the dream work
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I have not seen this mentioned, although I don’t know I’ve read all 34 previous pages, the Kringle. The Danish Kringle is fantastic. The company that sells it normally charges 3 times what Trader Joe’s does plus shipping. It’s become a holiday tradition in our house. They freeze well too
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On 1/16/2022 at 10:22 AM, Smithy said:
Suppose you wanted to make shellfish fritters in an attempt to approximate conch fritters. How would you go about it? And what sort of dipping sauce would you use?
Scungilli is conch, if I’m not mistaken. I use canned for seafood salad. La Monica brand is fairly good, I’m sure it would work in a fritter.-
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I’m not working from home with my kids who are home on a snow day and super jealous or anything.
Grouper sandwich was what put me over. Looks fantastic. Thank you for sharing.
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Not to hijack the thread. Demeyere is running a very nice sale at the moment. As I alluded to earlier, I own a fair number of frying pans. The demeyere I have is probably the best of them.
I would advise the OP to take a look at them. They are, in my opinion, better than all clad by a wide margin. They are cheaper and less work to take care of than copper.The other advise I might give the OP is that sets are rarely the way you want to go. I would spend the majority of my funds if starting over on one large high quality frying pan and a medium sized 3-4 quart (keep in mind I cook for a family of five) saucepan. For a stockpot cheap is fine, you don’t need super heat conduction to boiled a pot of pasta water. Non stick frying pans, I keep a small cheap one for eggs.
But it’s your money.
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For me it depends on the piece. I think all clads frying pans (own 1) and sauté pans (don’t own) are acceptable medium quality pans with annoying handles. Probably not the best use of your money, but ok. Everything comparable I have that I think was better quality I spent more on. Obviously carbon steel and cast iron are less expensive, but I consider them a different type of pan.
Their saucepan (own1) are really not great. Thin bases, handle is really annoying in a full pan. I have a fair number of pans I spent less on and like a good deal more.
As with everything YMMV.
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I use a fair bit of both Penzey’s Florida Pepper and Lawry’s Lemon Pepper on fish. Reminds me of how my grandfather would make fish filets
I have an obligatory can of Old Bay that is required of all homes in the DC/Maryland/NOVA area. I hide on a high shelf so it doesn’t accidentally get added to food
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I will say when my pan came out of the oven after the flaxseed oil, it was gorgeous. Black, mirror smooth. Like photo beautiful. Then the chipping started.
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I’m in DC. The area is known to grind to a halt when it snows around here, and it did snow last week closing I95. But one of the folks working at Giant said they haven’t had a resupply in a week and a half.
Also enough bus driver are out with COVID that my kids schools have shut down some routes. Same with city buses. So who knows it could be a larger supply chain problem.
Tonight, however, I bought one of the pork shoulders and the boys like carnitas tacos
2 hours ago, Shelby said:What region are you in....sigh...who would have thought all of this would still be going on.....
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On 1/2/2022 at 1:03 PM, dtremit said:
Another thumbs up for this — when we were in a city condo, we had an upright freezer with a similar 2'x2' footprint that made our lives much easier. Basically was like an extra tall dorm fridge. For our space the chest freezer wouldn't have worked as we couldn't have put anything above it — so we were really glad both options were available.
When we sold out and suburbanized earlier this year, one of my first purchases was the largest upright freezer I could find 😂
Was in the supermarket this am. No milk, no eggs, no meat other than pork shoulders and whole briskets. Very happy I can braise. I will also never be without a chest freezer and my food saver.hope you all are staying safe, warm and fed
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I had great results with flaxseed oil, on a carbon steel frying pan, not a wok, but found that the coating was brittle and would flake off in large chunks. A second treatment with bacon fat made it more resilient. YMMV
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I usually buy at liquor stores, but Amazon will deliver it around here (Washington DC)
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It’s hard to fix a dish like that without being able to taste it, but. . .
I agree with blue dolphin, I think the sauce would benefit from some tomato paste. Looking at the time of the cook on the sauce canned tomato without paste tends to taste watery after that short a cook. If I was cooking it, I would probably add another teaspoon of cumin. Cumin tolerances vary greatly, but I find cookbooks written by folks who didn’t grow up cooking Indian food tend to err on the side of caution with cumin. The choice of smoked paprika is an odd one for Indian food. And I love, love, love smoked paprika. If I was making it, I probably would have used a tablespoon of paprika, if I used smoked.
That said blue dolphin’s advice is solid. Try these changes in a small amount of the chicken rather than risking something inedible.
I’d also use a different cookbook for Indian food going forward. Madhur Jaffrey’s cookbooks are pretty solid
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Just awful. The world was already short of cheerful, funny people. I just loved his fast food posts, and with him gone I’m just not sure anyone else takes tater tots as seriously as I do.
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I say this non critically, but you have started 2-3 threads asking the same question and so I hesitate to answer because I don’t want to seem like I am writing the same answers over and over to brow beat you.
if you want to get into Japanese knives you need to understand, they are higher performance, higher maintenance than German knives. To keep a working edge on a Japanese knife you will need to periodically:
1) sharpen it yourself and hope you don’t wreck it while learning to sharpen (spoiler: you probably will);
2) send it off to be sharpened
3) take it to a local knife shop and have it sharpened and hope they don’t wreck it (spoiler: they probably will)
So I would first get a non super expensive knife that will give you a good sense of Japanese knives, either a fujiwara FKM or a Tojiro DP gyuto either 210 or 240mm. Either of these is a much higher performance knife than a global or shun, and will help you decide if you like japanese knives and will be a useful crash test dummy when you either sharpen yourself or take it to the local guys.
Failing that, Watanabe is not a bad suggestion. His 180mm nakiri is a classic among knife guys. His prices have gone up recently but are still reasonable.
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I saw them in the duty free shop in Munich last month. Haven’t seen them in the US.
The All All-Clad Cookware Topic
in Kitchen Consumer
Posted
Happy to be specific. First, I’m not one of those folks who’s down on All Clad. I have a 12” MC frying pan I bought on deep sale for $68 about 25 years ago which is easily the best money I ever spent on cookware. I also misspoke slightly, the saucepan I have is from their stainless line, which when I bought was the same thickness as the MC with a stainless cladding, to the extent it makes any difference.
I have a couple Sitram saucepans with disc bases that heat far more evenly than the All Clad and cost me much less. I bought them at a place called China Fair in the Boston area that sold a combination of restaurant supply and overstock and when looking online I’m not sure exactly what current Sitram line they correspond to, although even the more expensive Sitram lines seem cheaper than AC.
I have a couple Demeyre saucepans and a Faulk CopperCore evasee which are simply better pans, but more expensive.
Also, and this really is fightin words, but before we met Mrs Dr Teeth used to be a Pampered Chef salesperson/kingpin. She had a plethora of pans, knives and other things given as samples including some saucepans. A few of the ones with disc bases just work better than my AC as much as it pains me to admit it.
I guess I would recommend the Sitram to anyone shopping who felt demeyre or falk was excessively expensive.